SURFACTANTS - EMULSIFIERS

PRIMARY OBJECTIVES
 FORM EMULSIONS
 STABILIZE EMULSIONS
 MODIFY STRUCTURES
Uses Of Surfactants
 1. Emulsifiers
 Water In Oil - Low Hlb
 Oil In Water - High Hlb
 2. Foam Stabilizers
 3. Lipid Crystal Modifiers
 4. Wetting Agents
 5. Solubilizers
 6. Starch Complexers
 7. Protein Modifiers
 8. Detergents
Interaction Of Surface Active Agents With
Food Components

 1. Lipids
 2. Water
 3. Starch
 4. Protein
 5. Air
 6. Ions
 MOST SURFACTANTS
INVOLVE INTERACTONS WITH
LIPIDS
Solid Fat Index (SFI)
 A measure of the ratio of solid fat to
total fat. SFI is the older term and is
based on dilatometry (change in volume
– liquid fat has a greater volume than
solid fat)
SFI
 Specific volume of the sample =
SpVsam
 Specific volume of the solid = SpVsol
 Specific volume of the liquid = SpVliq
 X is the fraction that is solid
 SpVsam = [(SpVsol ) x ( X)] +[( SpVliq)
x (1-X)]
Solid Fat Content (SFC)
 Also a measure of the solid fat to total fat ratio. SFC
is determined by NMR which can readily distinguish
between the nuclei of protons in crystalline fatand
those of liquid fat.
 SFC is analytically less ambiguous to determine.
There is no direct universal conversion to SFI. SFI is
still widely used in the trade. Even though SFI is still
most common among US suppliers, they most
probably determine SFC and convert it to SFI based
on an empirical equation.
Why do we add surfactants to
foods ?
Coffee

 We don't but if we did it would be as a

wetting agent for the powder.
 If we wanted a "white" coffee, what would
be the function of surfactants?
 Emulsion stability, wetting, interaction with
proteins?
 Calorie reduction- hydrated mono's and di's
Orange Drink
Solublizer for colors
Stabilize orange oil
Possible cloud
Bread
 Loaf volume
 Entrap gas,
 Soften,
 Reduces staling
 CSL, PS 60
EMULSIFIERS IN BREAD
BAKING
 During mixing
 Improves wetability
 Improves distribution of shortening
 Interacts with starch, protein and fat
 Results in:
 Decreased mixing time
 Decreased shortening usage
 Improved mixing tolerance
 Improved physical characteristics of the dough
EMULSIFIERS IN BREAD
BAKING
 During fermentation
 Results in better gas retention
 During baking
 Improved gas retention
 Improved loaf volume
 Decreased water loss
 Finer, more uniform texture
 During Storage
 Increased softness
 Less staling
Pudding
 Emulsification
 Wetting agent in powder
 Texture modifier
Ice cream
 Emulsion stability and destability,
 Foam,
 Dryness isolate fat before and after
homo
 Fat in Ice cream

www.foodsci.uoguelph.ca/deicon/icstruc.html
Candy Bar
 Lecithin to stabilize fat crystals "bloom",
control viscosity and thus coating
Cookie
 Control spread
 protein and fat interaction
 Note: altering sugar may be a bigger
factor
Surfactants 172
 Listed Under Multipurpose Additives
 172.808 Dioctyl Sodium Sulfosuccinate
 172.811 Glyceryl Tristearate
 172.814 Hydroxylated Lecithin
 172.816 Methylglucoside- Coconut Oil Ester
 172.818 Oxystearin
 172.822 Sodium Lauryl Sulfate
 172.826 Sodium Stearyl Fumarate
Surface Active Agents
 172.828 Acetylated Monoglycerides
 172.830 Succinylated Monoglycerides
 172.834 Ethoxylated Mono And Diglycerides
 172.836 Polysorbate 60 Polyoxyethylene (20)
Sorbitan Monostearate Aka Tween 60
 172.838 Polysorbate 65 Polyoxyethylene (20)
Sorbitan Tristearate
 172.840 Polysorbate 80 Polyoxyethylene (20)
Sorbitan Monooleate
Surface Active Agents

 172.842 Sorbitan Monostearate Aka Span

 172.844 Calcium Stearoyl-2- Lactylate
 172.846 Sodium Stearoyl-2-Lactylate
 172.848 Lactylic Esters Of Fatty Acids
 172.850 Lactylated Fatty Acid Esters Of
Glycerol And Propyleneglycol
 172.852 Glyceryl-Lacto Esters Of Fatty Acids
 172.854 Polyglycerol Esters Of Fatty Acids
Surface Active Agents

 172.856 Propylene Glycol Mono- And

Diesters Of Fats And Fatty Acids
 172.858 Propylene Glycol Alginate
 172.859 Sucrose Fatty Acid Esters
 172.860 Fatty Acids
Affirmed GRAS Emulsifiers
 184.1101 Diacetyl tartaric acid esters of
mono- and diglycerides.
 184.1323 Glyceryl monooleate.
 184.1324 Glyceryl monostearate.
 184.1328 Glyceryl behenate.
 184.1400 Lecithin
 184.1505 Mono- and diglycerides.
 184.1521 Monosodium phosphate derivatives
of mono- and diglycerides
 Emulsifier structures and
information adapted from:
http://www.agsci.ubc.ca/course
s/fnh/410/emulsify/4_16.htm
Mono & diglycerides
 Most commonly used
 Generally as mono & di
 Highly lipophilic with HLB values range from 1 to 10
 produced by transesterification of glycerol and triacylcerides
 used in bakery products, frozen desserts, icings,
toppings, and peanut butter
Polysorbates
 Polyoxyenthyene esters of sorbitan monoesters
 Polysorbate 60
 polyoxyethylene sorbitan monostearate or TWEEN 60 - HLB =
14.9
 oil toppings, cake mixes, and cake icing
 Polysorbate 65
 polyoxyethylene sorbitan tristearate
 Permitted in ice cream, frozen
 custard
 Polysorbate 80
 polyoxyethylene sorbitan tristearate
 Special dietetic foods, fat soluble vitamine
Sorbitan monostearate
- sorbitan monostearate approved for food use
- HLB = 4.7
- used in conjunction with polysorbates in oil

toppings, cake mixes, etc.

Stearoyl Lactylates
 an ionic, hyddophylic emulsifier
 lactic acid ester of monoglyceride with sodium
or calcium
 form strong complex with gluten in starch and
especially valuable in baked products
Lecithin
 A mixture of phospholipids including phosphatidyl
cholines, phosphatidyl ethanolamines, inositol
phosphatides, etc
 Can be chemically modified by provide a wide range of
HLB values for various applications
 widely used in baked goods, low-fat baked goods, chocolate, instant
foods, confectionery products, and cooking spray
Emulsifier Usage in U.S.
(millions of pounds)
 Emulsifier Bread Cake mix M,SD,S * Total

 Mono&Di 116 23 30.5 200

 Lecithins 1 10 42.5
 MG 13.2 0.5 2.5 25
 Polysorb. 1.5 1 .75 8
 CSL/SSL 27 .75 .25 30
 SorbMS .1 2
 PG ester 10 1.8 14.3

*Margarine, salad dressings, shortenings

 Emulsifier Usage

 Product % of total US
 Bread and Rolls 49
 Cake Mixes 11
 Cookies and crackers 7
 Sweet goods and icings 3
 Margarine, dressings, shortenings 14
 Confectionaries 6
 Deserts and toppings 3
 Dairy products 3
Hydrophillic-Lipophillic Balance
(HLB)
 This is a concept for choosing
emulsifiers.
 The value of HLB ranges from 1-20.
 Low HLB emulsifiers are soluble in oil
while high HLB emulsifiers are soluble
in water..
Bancroft's Rule
The type of emulsion (i.e. oil in water or
water in oil) is dictated by the emulsifier
and that the emulsifier should be
soluble in the continuous phase.
Low HLB emulsifier's are soluble in oil and
give rise to water in oil emulsions
Solubility and HLB
 Solubility HLB Range
 No dispersability in water 1-4
 Poor Dispersion in water 3-6
 Milky appearance 6-8
 Stable milky appearance 8-10
 Tanslucent to clear dispersion10-13
 Clear solution 13+
HLB VALUES OF SOME FOOD
EMULSIFIERS
EMULSIFIER HLB VALUE
 Oleic acid * 1.0
 Acetylated monoglycerides 1.5
 Sorbitan trioleate 1.8
 Glycerol dioleate 1.8
 Sorbitan tristearate 2.1
 Propyleneglycol monostearate 3.4
 Glycerol Monoleate 3.4
 Glycerol monostearate 3.8
HLB VALUES OF SOME FOOD
EMULSIFIERS
EMULSIFIER HLB VALUE
 Acetylated monoglycerides (stearate) 3.8

 Sorbitan monooleate 4.3

 Propylene glycol monolaurate 4.5
 Sorbitan monostearate 4.7
 Calcium stearoxyl-2-lactylate * 5.1
 Glycerol monolaurate 5.2
 Sorbitan monopalmitate 6.7
 Soy lecithin 8.0
 Diacetylated tartaric acid esters

 of monoglycerides 8.0
 Sodium Stearoyl lactylate * 8.3
HLB VALUES OF SOME FOOD
EMULSIFIERS
EMULSIFIER HLB VALUE
 Sodium Stearoyl lactylate * 8.3
 Sorbitan monolaurate ) 8.6
 Polyoxyethylene (20) sorbitan tristearate 10.5
 Polyoxyethylene (20) sorbitan trioleate 11.0
 Polyoxyethylene (20) sorbitan monostearate 14.9
 Sucrose monolaurate 15.0
 Polyoxyethylene (20) sorbitan monooleate 15.0
 Polyoxyethylene (20) sorbitan monopalmitate 15.6
Stokes' Law
 Creaming or sedimentation is
proportional to:
 1. Diameter of the particle squared
 2. Difference in density between the
particle and the continuous phase
 And inversely proportional to:
 3. Viscosity of the continuous phase
Stokes’ Law
 Rate = [Diameter squared x density
difference x g] / [16 x viscosity]
 How can we change diameter?
 How can we change density difference?
 How can we change viscosity?
Amylose Complexing Index
 Distilled Monoglycerides
 From hydrogenated lard (65% MS, 30% MP) 92
 From hydrogenated soy oil (85%Mono Stearate) 87
 From unhydrogenated lard 45% Mono olein 35
 From soy oil (55% mono olein) 28
 Acetylated mono glycerides 0
 Saturated Mono and Di glycerides (50% mono) 42
 Steroyl-2-lactylate 79
 Sodium Steroyl-2-lactylate 72
 Calcium Steroyl-2-lactylate 65
 Lactylated monoglycerides 22
 Diacetyltartaric esters of monoglycerides 49
Grady's 5¢ Rules
1. For emulsions, if you don't have A clue,
use At 5% Of The fat.
2. Use unsaturated emulsifiers with
unsaturated fats.
3. Mixtures work better than a single
emulsifier when stabilizing foams And
emulsions.
Grady's 5¢ Rules
4. Bancroft's Rule
Emulsion Stability Is Favored By Solubility In The
Continuous Phase i.e. High HLB----> oil/water
Low HLB-----> water/oil
5. HLB and most other rules go out the window
when protein and (sometimes)
polysaccharides enter the system.
6. Only saturated monoglycerides complex with
starch.
Grady's 5¢ Rules
 4. Bancroft's Rule
 Emulsion Stability Is Favored By Solubility In The
Continuous Phase i.e. High HLB----> oil/water
 Low HLB-----> water/oil
 5. HLB and most other rules go out the
window when protein and (sometimes)
polysaccharides enter the system.
 6. Only saturated monoglycerides complex
with starch.
Grady's 5¢ Rules
 7. Emulsifier forms affect functionality.
 flakes vs powder vs hydrates vs gels
 8. Many functions are due to affects on
polymorphism.
 9. Emulsifier preparations frequently contain
unsaturation and may be an important
contributor to off flavors.
 10. Emulsifier preparations are seldom pure
and thus variation from manufacturer to
manufacturer may be substantial.
Grady's 5¢ Rules
11. When you find a non-obvious usage of
emulsifiers, the function is often related to
interaction with starch or protein.
12. Order of addition may be very important.
13. Processing steps like homogenization may
substantially change the function of
emulsifiers.
Choosing a Fat
 Nutrition
 Mono unsaturated fatty acid content
 PUFA content
 Trans fatty acid content
 Cholesterol
 Physical Properties
 Melting point ( solidification )
 Solids fat index (SFI) or Solids Fat Content (SFC)
 Chemical Properties
 Oxidative stability
 Flavor (or lack there of)
 Cost